Recipe
Southern Livings Best Buttermilk Biscuits Recipe
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Lanacountry / All my dishes 1 year, 3 months ago
Great Southern Biscuits
Prep:20m Cook:15m Servings:24
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 Lanacountry |
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Fans
Ingredients
- Southern Living's Buttermilk Biscuits
- (as good as ANY I have made)
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- Prep: 20 min., Chill: 10 min., Bake: 15 min.
- 1/2 cup cold butter
- 2 1/4 cups self-rising soft-wheat flour
- 1 1/4 cups buttermilk
- Self-rising soft-wheat flour
- 2 tablespoons melted butter
- Just added per SL.com>>
- Note: For testing, we used White Lily Self-Rising Soft Wheat Flour.
Directions
- 1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices.
- Sprinkle butter slices over flour in a large bowl.
- Toss butter with flour.
- Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas.
- Cover and chill 10 minutes.
- Add buttermilk, stirring just until dry ingredients are moistened.
- 2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed.
- With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).
- Sprinkle top of dough with additional flour.
- Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
- 3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan.
- (Dough rounds should touch.)
- 4. Bake at 450° for 13 to 15 minutes or until lightly browned.
- Remove from oven; brush with 2 Tbsp. melted butter.
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- OPTION:
- Cinnamon-Raisin Biscuits: Omit 2 Tbsp. melted butter. Combine 1/2 cup golden raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits.
- Yield: Makes 2 dozen
- Belongs to: Southern Living, NOVEMBER 2007
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elgab89 1 year, 3 months ago said:
Mmmmmmm, Yummy - this looks amazing!
lanacountry 1 year, 3 months ago said:
Thank you so much, Elga for your comment..they are
delicious biscuits!!
brianna 1 year, 3 months ago said:
Oh do these look delicious. Thanks Lana.
Brianna
momo_55grandma 1 year, 3 months ago said:
Yep a good country buscuit thanks high5
mcboo 1 year, 3 months ago said:
What is self rising soft wheat flour? I know what self rising flour is but have never heard of soft wheat flour.
dmajor 1 year, 3 months ago said:
These will be great with some of my maple butter! Yummy thanks! Deb
krumkake 1 year, 3 months ago said:
I'm not sure what soft wheat flour is either? These look AND sound wonderful - love biscuits and jam, and I just brought home some peach butter from our trip to Lake Superior this weekend...perfect timing!
lanacountry 1 year, 3 months ago said:
OK guys in the deep South one soft (wheat?) flour is Dixie Lily also Martha White..I am still looking (I just got home). I used a store brand with same great biscuits..I am thinking any good self rising will be just fine!! :):)
I DO know in the southland we were always told NOT
to use CAKE flour for biscuits..(I don't know as
I never have tried to). :)
lanacountry 1 year, 3 months ago said:
JUST found this info at Southern Living>>
Note: For testing, we used White Lily Self-Rising Soft Wheat Flour.
chefelaine 1 year, 3 months ago said:
Hi Lana --- The reason cake flour is not recommended for biscuits is because it makes them too crumbly.
Your bikkie recipe is great! High fiver on that one too! :)